Watch: How to make restaurant-style chicken chettinad (recipe video)

South Indian cuisine is a melting pot of various regional food cultures. One will witness this diversity as they detect every state in the southern region. Although South Indian cuisine is largely depicted by dishes like dosa, idli, upma, sambar, biryani etc., but there is a lot to experience! And one such panoramic dish is chicken chestinad. It is a spicy mixture of local spices and other ingredients such as tomatoes, onions, etc., which bring the right balance of taste from the dish. Therefore, we bring you an authentic recipe for this special Chettinad-style chicken curry which can keep grand food together at any time of the week. The recipe is shared by Chef Monish Roora located in Mumbai’s famous restaurant – veranda, Bandra.

Here is the recipe video for chicken Chettinad:

Also read: Look: Give your classic egg curry a chestinad twist

For Anward, it is a warm favorite dish in chicken curry Chettinad cuisine, belonging to the Nattukotai Chettirs or the Nagrathar community from the Chettid region of Tamil Nadu. Due to the widespread use of spices, Chettinad recipes have been dubbed as one of the most recipes in India.
Chicken Chettinad has the best taste when added with Malabar parota or steamed rice.

Here is a written recipe of Chetttinad Chicken for you:

prep time: 15 minutes
Cooking time: 20 minutes
Works: 2

Material:

• 250 grams chicken
• 2 tablespoons of garlic mince
• 10-15 curry leaves
• 2-3 whole dry chili
• 1 cup onion-tomato masala
• 1 tablespoon garam masala powder
• 1 tbsp black pepper powder
• 1 tablespoon coconut
• 1 tablespoon coconut cream
• 1/2 cup curry paste
• Vegetable stock
• salt to taste

Method:

1. Heat 2 tablespoons of oil in a pan and add garlic mince, curry leaves, dry chillies.
2. Add onion and tomato mixture and step on a high flame.
3. Add garam masala, pepper powder, salt and vegetable stock.
4. Add chicken pieces and vegetable stock. mix well.
5. Add 1/2 cup vegetable stock and boil it for 8-10 minutes.
6. Add grated coconut and curry paste.
7. Add more vegetable stock if it becomes very dry.
8. Once it becomes thick, add coconut cream and black pepper powder.
9. serve hot.

Cooking Tip: Onion, ginger, garlic, fennel seeds, cumin, black pepper, red chili and coconut to make curry paste.

Enjoy your food!

Disclosure: This article may have links to third-party websites or resources. However, it does not affect the integrity of the material, and all recommendations and ideas are based on our independent research and decisions.